Sun-Dried Tomato Fettuccini Recipe
We are a pasta loving family and this Sun-Dried Tomato Fettuccine is up there with the BEST of them, which says a lot, coming from pasta critics. You have to try this delicious meal. you can also make it vegetarian and gluten free. It's perfect for everyone.
large pot (2)
- 16 ounces fettucine pasta 1 package
- 1 cup reserved pasta water
- 2 Tablespoons olive oil
- 4 teaspoons minced garlic
- ½ cup sun dried tomatoes diced
- 14.5 ounces petite diced tomatoes 1 can, drained
- 3 Tablespoons tomato paste
- 1 Tablespoon sugar
- 1 cup heavy whipping cream
- ½ cup sour cream
- 2 cups baby spinach
- salt and pepper to taste
Cook fettuccine according to package directions, reserving 1 cup of the pasta water; set aside.
While your pasta is cooking, add olive oil to a large pot over medium-high heat.
Saute garlic for 1-2 minutes.
Add sun-dried tomatoes, diced tomatoes, tomato paste and sugar, stirring until well combined.
Turn heat to medium-low and whisk in whipping cream and sour cream.
Let simmer and thicken for 5 minutes.
Add spinach to sauce and cook until wilted.
Add salt and pepper, to taste.
If sauce is too thick, use reserved pasta water to thin it out.
Add pasta to prepared sauce and toss until coated.
If you would like to add some sort of meat to this dish, we've tried:
-Boiled and Shredded Chicken
This recipe is extremely versatile. You could also use a different sausage, but I prefer the turkey sausage because it it a little lighter on my stomach.
Calories: 328kcal | Carbohydrates: 26g | Protein: 8g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 161mg | Potassium: 538mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1492IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 2mg